Method for improving quality characteristics of soybean cheese

Abstract

The invention discloses a method for improving quality characteristics of soybean cheese, and belongs to the technical field of food processing. The preparation method comprises the following steps: mixing raw materials of soybean protein isolate, water, coconut oil, a thickening agent, white granulated sugar and starch, and carrying out heating emulsification and stirring under certain conditions until all the mixed materials are in a fine and smooth state; pouring into a mold, molding under the refrigeration condition of 4 DEG C, and demolding to obtain the soybean cheese; and finally, filling into a vacuum packaging bag, and carrying out ultrahigh-pressure treatment to obtain the ultrahigh-pressure treated soybean cheese. The soybean cheese is subjected to ultrahigh pressure treatment, the texture characteristics of the soybean cheese can be improved, meanwhile, the flavor quality of the soybean cheese is improved, and the obtained product is convenient to transport, store and sell.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and in particular to a method for improving the quality characteristics of soy cheese. Background Art

[0002] In the context of green, circular, and sustainable development, healthy eating concepts such as light meals and vegetarian diets have gradually emerged. Based on this situation, plant proteins with similar functions to animal proteins have begun to receive attention, and the plant-based food market has also developed rapidly. Compared with animal proteins, plant proteins have the advantages of not containing cholesterol, low price, and being green and low-carbon. Moreover, the intake of plant proteins can, to a certain extent, reduce the incidence of cardiovascular diseases and improve blood lipid conditions. The development of plant-based cheese products has become an important trend in the development of the cheese market, which can not only meet the diverse needs of special dietary groups but also facilitate the high-value utilization of plant protein resources. Soy cheese is a type of plant protein cheese, which is more suitable for lactose-intolerant people compared to traditional cheese. However, there are still many problems in the processing of soy cheese, such as its taste being inferior to that of traditional cheese, its flavor being less acceptable, and a large amount of thickeners being added during the processing. Therefore, improving the quality of soy cheese in terms of taste and texture has become a research hotspot in the current cheese industry.

[0003] In modern cheese production and processing, the most commonly used processing method is heat treatment. Although heat treatment technology can effectively kill microorganisms and extend the shelf life of products, it will damage the nutritional value, color, texture, and flavor of foods, resulting in nutritional loss and a decline in sensory quality of foods. Therefore, developing a new and efficient cheese processing technology is of great practical significance for promoting the development and popularization of new cheese products. Summary of the Invention

[0004] [Technical Problem]

[0005] The problem to be solved by the present invention is that the method for preparing cheese in the prior art will damage the nutritional value, color, texture, and flavor of cheese, resulting in nutritional loss and a decline in sensory quality of cheese.

[0006] [Technical Solution]

[0007] To solve the above problems, the present invention provides a method for improving the quality characteristics of soy cheese. By subjecting soy cheese to ultra-high pressure treatment, it is possible to improve the texture characteristics of soy cheese while enhancing its flavor quality, and the resulting product is convenient for transportation, storage, and sale.

[0008] The present invention provides a method for improving the quality characteristics of soy cheese, comprising the following steps:

[0009] (1) Using soy protein isolate, water, coconut oil, thickener, granulated sugar, and starch as raw materials, mix them and heat and emulsify with stirring under certain conditions until all the mixed materials are in a delicate and smooth state;

[0010] (2) Pour the mixed materials obtained in step (1) into a mold, and carry out molding under refrigeration conditions at 4 °C, and demold to obtain soy cheese;

[0011] (3) Pack the soy cheese into a vacuum packaging bag and carry out ultra-high pressure treatment to obtain ultra-high pressure treated soy cheese.

[0012] In one embodiment of the present invention, in step (1), the raw materials are by mass percentage: soy protein isolate 8-12%, water 66-72%, coconut oil 6-10%, thickener 0.5-2%, granulated sugar 5-12%, starch 0.5-3%.

[0013] In one embodiment of the present invention, in step (1), the thickener should be of plant origin and is selected from one or more of, but not limited to, locust bean gum and carrageenan.

[0014] In one embodiment of the present invention, in step (1), the starch is selected from, but not limited to, potato starch.

[0015] In one embodiment of the present invention, in step (1), the mixed materials are mixed, heated and emulsified with stirring at a rotation speed of 500-1000 r / min at 90-95 °C for 7-10 min until all the mixed materials are in a delicate and smooth state;

[0016] In one embodiment of the present invention, in step (2), pour the mixed materials obtained in step (1) into a mold, place it in a refrigerator at 4 °C for 2-4 h, and then demold to obtain the soy cheese.

[0017] In one embodiment of the present invention, in step (3), the soy cheese is subjected to a vacuum treatment, and the vacuum packaging bag is selected from food vacuum preservation bags made of PET material.

[0018] In one embodiment of the present invention, in step (3), a super high pressure equipment (SHPP-2L) is used to treat the soy cheese, and the treatment conditions are: using water as the conduction medium, the initial temperature is 20-25 °C, and it is treated at a pressure of 200-600 MPa for 10-20 min.

[0019] The present invention also provides the soy cheese prepared by the above-mentioned method.

[0020] The present invention also provides the application of the above-mentioned method in the preparation of plant-based cheese.

[0021] Beneficial effects:

[0022] Compared with the prior art, the present invention has the following beneficial effects:

[0023] (1) The method for improving the quality characteristics of soy cheese in the present invention realizes the endogenous improvement of the texture and taste characteristics of soy cheese, avoiding the large addition of thickeners.

[0024] (2) The ultra-high pressure treatment method is fast and effective, has a modification effect on macromolecular substances, and has an improvement effect on food flavor. It can improve the texture characteristics of soy cheese while enhancing the flavor quality of soy cheese. The obtained products are convenient for transportation, storage, and sale;

[0025] (3) Compared with the soy cheese prepared by directly subjecting soy protein isolate to ultra-high pressure treatment without subjecting soy cheese to ultra-high pressure treatment, the products directly subjected to ultra-high pressure treatment of soy cheese have better improvement effects on quality characteristics, especially improving the melting characteristics of soy cheese, reducing the oil separation rate, and significantly improving the texture characteristics such as the hardness, adhesiveness, gumminess, and cohesiveness of soy cheese;

[0026] (4) Ultra-high pressure treatment can endow soy cheese with good aroma, reduce the beany flavor, improve the taste quality and texture characteristics of soy cheese, and enhance the edible taste;

[0027] (5) In the present invention, ultra-high pressure is used to modify soy protein, mainly affecting non-covalent bonds such as hydrogen bonds, hydrophobic interactions, and ionic bonds inside soy protein, thereby changing the structure and surface properties of soy protein; in addition, ultra-high pressure affects the disulfide bonds in soy protein, changing the hinge degree and aggregation degree of proteins, thus increasing the hardness of soy cheese; ultra-high pressure treatment inhibits enzyme activity. There is lipase in soy protein that can affect the flavor of soy products, and ultra-high pressure affects enzyme activity and thus affects the flavor of cheese. Description of the Drawings

[0028] Figure 1 is the process flow chart for the preparation and processing of ultra-high pressure soy cheese of the present invention;

[0029] Figure 2 is a schematic diagram of the soy cheese (size: 4 cm * 4 cm * 1.5 cm) prepared in Comparative Examples 1-2 and Examples 1-5; where a - soy cheese prepared in Comparative Example 1; b - soy cheese prepared in Comparative Example 2; c - soy cheese prepared in Example 1; d - soy cheese prepared in Example 2; e - soy cheese prepared in Example 3; f - soy cheese prepared in Example 4; g - soy cheese prepared in Example 5;

[0030] Figure 3Schematic diagram of the melting property and oil separation rate of the soy cheese prepared in Comparative Examples 1-2 and Examples 1-5; wherein a - melting property and oil separation rate of the soy cheese in Comparative Example 1; b - melting property and oil separation rate of the soy cheese in Comparative Example 2; c - melting property and oil separation rate of the soy cheese in Example 1; d - melting property and oil separation rate of the soy cheese in Example 2; e - melting property and oil separation rate of the soy cheese in Example 3; f - melting property and oil separation rate of the soy cheese in Example 4; g - melting property and oil separation rate of the soy cheese in Example 5;

[0031] Figure 4 Measurement results of the melting property and oil separation rate of the soy cheese prepared in Comparative Examples 1-2 and Examples 1-5;

[0032] Figure 5 Rheological property - storage modulus diagram of the soy cheese prepared in Comparative Examples 1-2 and Examples 1-5;

[0033] Figure 6 Rheological property - loss modulus diagram of the soy cheese prepared in Comparative Examples 1-2 and Examples 1-5;

[0034] Figure 7 Rheological property - apparent viscosity diagram of the soy cheese prepared in Comparative Examples 1-2 and Examples 1-5;

[0035] Figure 8 Radar diagram of the texture properties of the sensory evaluation of the soy cheese prepared in Comparative Examples 1-2 and Examples 1-5;

[0036] Figure 9 Radar diagram of the aroma characteristics of the sensory evaluation of the soy cheese prepared in Comparative Examples 1-2 and Examples 1-5;

[0037] Figure 10 Radar diagram of the taste characteristics of the sensory evaluation of the soy cheese prepared in Comparative Examples 1-2 and Examples 1-5. Detailed implementation manners

[0038] Test methods used in the present invention:

[0039] Measurement of texture properties: At room temperature (25 °C), use a TA.Touch texture analyzer to perform a texture profile analysis (TPA) test on the soy cheese. The set parameters are: pre-test speed 2.00 mm / s, test speed 1.00 mm / s, post-test speed 1.00 mm / s, test type compression, target mode displacement, target value 3.00 mm, time 5.00 s, trigger force value 5.000 gf, and probe type TA / 2. Use the texture analyzer to measure the hardness, adhesiveness, chewiness, elasticity, gumminess, cohesiveness, and resilience of the sample, and repeat the measurement 3 times to obtain the average value.

[0040] Test method for melting property and oil separation rate of soy cheese:

[0041] Determination of melting property: Prepare a cylindrical soy cheese with a diameter of 1.5 cm and a height of 1.5 cm. After equilibrating at room temperature for 30 min, place it in an oven lined with tin foil, then heat it at 130 °C for 30 min. After taking it out, let it recover at room temperature for 30 min. Measure the height of the melted and collapsed soy cheese with a vernier caliper, repeat the measurement 3 times, and calculate the average value.

[0042] Determination of oil separation rate: Prepare a cylindrical soy cheese with a diameter of 1.5 cm and a height of 1.5 cm. After equilibrating at room temperature for 30 min, place it in an oven lined with tin foil, then heat it at 130 °C for 30 min. After taking it out, let it recover at room temperature for 30 min. Measure the diameter of the oil ring formed by the melted soy cheese with a vernier caliper, repeat the measurement 3 times, and calculate the average value.

[0043] Test method for rheological properties:

[0044] Rheological determination: Use a DHR-20 fluid viscoelastic tester to determine the rheological properties of soy cheese. Equilibrate the soy cheese at room temperature for 20 min, select a flat plate with a diameter of 40 mm, set the gap to 1 mm, and the shear rate scanning range is 0.1 - 100 s -1 , the test temperature is 25 °C. Record the change of apparent viscosity with the increase of shear rate, repeat the measurement 3 times, and calculate the average value. Conduct a dynamic frequency scan within the angular frequency range of 0.1 - 100 rad / s, record the change of storage modulus and loss modulus with the increase of angular frequency, repeat the measurement 3 times, and calculate the average value.

[0045] Test method for texture properties by sensory evaluation:

[0046] Sensory evaluation: A sensory evaluation panel consisting of 10 experienced sensory evaluators (5 males and 5 females) conducts a sensory evaluation on the apparent texture of the samples.

[0047] And the evaluation scoring criteria:

[0048] The sensory evaluation adopts a 10-point scoring system (0 - 10 points). The sensory evaluators score the soy cheese from 0 (lowest) to 10 (highest), and the result is the average of the scores of 10 sensory evaluators. All sensory evaluation experiments are repeated 3 times.

[0049] Table 1 Evaluation scoring criteria for texture properties by sensory evaluation

[0050]

[0051]

[0052] Test method for sensory evaluation of aroma:

[0053] Sensory evaluation: A sensory evaluation panel consisting of 10 experienced sensory evaluators (5 males and 5 females) was formed to conduct a sensory evaluation of the aroma of the samples.

[0054] And the evaluation scoring criteria:

[0055] The sensory evaluation used a 10-point scoring system (0 - 10 points). The sensory evaluators scored the soy cheese from 0 (lowest) to 10 (highest). The result was the average of the scores given by the 10 sensory evaluators, and all sensory evaluation experiments were repeated 3 times.

[0056] Table 2 Sensory evaluation aroma evaluation scoring criteria

[0057]

[0058]

[0059] Test method for sensory evaluation of taste:

[0060] Sensory evaluation: A sensory evaluation panel consisting of 10 experienced sensory evaluators (5 males and 5 females) was formed to conduct a sensory evaluation of the taste of the samples.

[0061] And the evaluation scoring criteria:

[0062] The sensory evaluation used a 10-point scoring system (0 - 10 points). The sensory evaluators scored the soy cheese from 0 (lowest) to 10 (highest). The result was the average of the scores given by the 10 sensory evaluators, and all sensory evaluation experiments were repeated 3 times.

[0063] Table 3 Sensory evaluation taste evaluation scoring criteria

[0064]

[0065] Example 1

[0066] S1: By mass percentage, 10% soy protein isolate, 70% water, 8% coconut oil, 0.5% locust bean gum, 0.5% carrageenan, 9% granulated sugar, and 2% starch were poured into a Stephan pot. Under the conditions of a heating temperature of 90 °C, a stirring speed of 800 r / min, and a time of 9 min, mixing, heating emulsification, and stirring were carried out until all the mixed materials were in a delicate and smooth state;

[0067] S2: The obtained mixed material was poured into a mold and refrigerated in a 4 °C refrigerator for 3 h, and then demolded to obtain soy cheese;

[0068] S3: Put the soy cheese into a food vacuum preservation bag made of PET material, evacuate the air, place it in a high-pressure processing equipment (SHPP-2L), use water as the conduction medium, with an initial temperature of 25°C, process it under a pressure of 200 MPa for about 20 minutes, and obtain high-pressure processed soy cheese after the processing is completed.

[0069] Example 2

[0070] S1: By mass percentage, pour 10% soy protein isolate, 70% water, 8% coconut oil, 0.5% locust bean gum, 0.5% carrageenan, 9% granulated sugar, and 2% starch into a Stephan pot, and under the conditions of a heating temperature of 90°C, a stirring speed of 800 r / min, and a time of 9 minutes, carry out mixing, heating emulsification, and stirring until all the mixed materials are in a delicate and smooth state;

[0071] S2: Pour the obtained mixed material into a mold, place it in a 4°C refrigerator for 3 hours, and then demold to obtain soy cheese;

[0072] S3: Put the soy cheese into a food vacuum preservation bag made of PET material, evacuate the air, place it in a high-pressure processing equipment (SHPP-2L), use water as the conduction medium, with an initial temperature of 25°C, process it under a pressure of 400 MPa for about 10 minutes, and obtain high-pressure processed soy cheese after the processing is completed.

[0073] Example 3

[0074] S1: By mass percentage, pour 10% soy protein isolate, 70% water, 8% coconut oil, 0.5% locust bean gum, 0.5% carrageenan, 9% granulated sugar, and 2% starch into a Stephan pot, and under the conditions of a heating temperature of 90°C, a stirring speed of 800 r / min, and a time of 9 minutes, carry out mixing, heating emulsification, and stirring until all the mixed materials are in a delicate and smooth state;

[0075] S2: Pour the obtained mixed material into a mold, place it in a 4°C refrigerator for 3 hours, and then demold to obtain soy cheese;

[0076] S3: Put the soy cheese into a food vacuum preservation bag made of PET material, evacuate the air, place it in a high-pressure processing equipment (SHPP-2L), use water as the conduction medium, with an initial temperature of 25°C, process it under a pressure of 400 MPa for about 20 minutes, and obtain high-pressure processed soy cheese after the processing is completed.

[0077] Example 4

[0078] S1: By mass percentage, pour 10% soy protein isolate, 70% water, 8% coconut oil, 0.5% locust bean gum, 0.5% carrageenan, 9% granulated sugar, and 2% starch into a Stephan pot. Under the conditions of a heating temperature of 90 °C, a stirring speed of 800 r / min, and a time of 9 min, carry out mixing, heat emulsification, and stirring until all the mixed materials are in a delicate and smooth state;

[0079] S2: Pour the obtained mixed material into a mold, place it in a 4 °C refrigerator for refrigeration for 3 h, and then demold to obtain soy cheese;

[0080] S3: Pack the soy cheese into a food vacuum preservation bag made of PET material and evacuate it. Place it in a high-pressure processing equipment (SHPP-2L), use water as the conduction medium, with an initial temperature of 25 °C, and process it under a pressure of 600 MPa for about 10 min. After processing, obtain high-pressure processed soy cheese.

[0081] Example 5

[0082] S1: By mass percentage, pour 10% soy protein isolate, 70% water, 8% coconut oil, 0.5% locust bean gum, 0.5% carrageenan, 9% granulated sugar, and 2% starch into a Stephan pot. Under the conditions of a heating temperature of 90 °C, a stirring speed of 800 r / min, and a time of 9 min, carry out mixing, heat emulsification, and stirring until all the mixed materials are in a delicate and smooth state;

[0083] S2: Pour the obtained mixed material into a mold, place it in a 4 °C refrigerator for refrigeration for 3 h, and then demold to obtain soy cheese;

[0084] S3: Pack the soy cheese into a food vacuum preservation bag made of PET material and evacuate it. Place it in a high-pressure processing equipment (SHPP-2L), use water as the conduction medium, with an initial temperature of 25 °C, and process it under a pressure of 600 MPa for about 20 min. After processing, obtain high-pressure processed soy cheese.

[0085] Comparative Example 1

[0086] Comparative Example 1 is that the soy cheese is not subjected to high-pressure processing. The specific steps are as follows:

[0087] S1: By mass percentage, pour 10% soy protein isolate, 70% water, 8% coconut oil, 0.5% locust bean gum, 0.5% carrageenan, 9% granulated sugar, and 2% starch into a Stephan pot. Under the conditions of a heating temperature of 90 °C, a stirring speed of 800 r / min, and a time of 9 min, carry out mixing, heat emulsification, and stirring until all the mixed materials are in a delicate and smooth state;

[0088] S2: Pour the obtained mixed material into a mold, place it in a 4 °C refrigerator for refrigeration for 3 h, and then demold to obtain soy cheese;

[0089] S3: Put the soy cheese into a food vacuum fresh-keeping bag made of PET material, evacuate the air, and store it in a 4°C refrigerator.

[0090] Comparative Example 2

[0091] Comparative Example 2 is to perform ultra-high pressure treatment on a soy protein isolate solution. The specific steps are as follows:

[0092] S1: Prepare a soy protein isolate solution according to a ratio of soy protein isolate to water of 1:7 (w / w).

[0093] S2: Put the soy protein isolate solution into a food vacuum fresh-keeping bag made of PET material, evacuate the air, place it in an ultra-high pressure device, use water as the conduction medium, with an initial temperature of 25°C, and treat it at a pressure of 400 MPa for about 20 min. After the treatment, an ultra-high pressure treated soy protein isolate solution is obtained.

[0094] S3: Pour the ultra-high pressure treated soy protein solution, 8% coconut oil, 0.5% locust bean gum, 0.5% carrageenan, 9% granulated sugar, and 2% starch into a Stephan pot. Under the conditions of a heating temperature of 90°C, a stirring speed of 800 r / min, and a time of 9 min, perform mixing, heating emulsification, and stirring until all the mixed materials are in a delicate and smooth state. Pour the obtained mixed materials into a mold, refrigerate them in a 4°C refrigerator for 3 h, and then demold to obtain ultra-high pressure soy cheese.

[0095] As shown in Table 4, when the texture of the soy cheese in Examples 1 - 5 and Comparative Examples 1 - 2 was measured, it was found that with the increase of pressure, the texture characteristics of the cheese changed to varying degrees. With the increase of pressure, the hardness, adhesiveness, chewiness, and gumminess of the soy cheese showed an increasing trend, among which the hardness increased significantly, while the elasticity and cohesiveness showed a decreasing trend. The results of Example 1 and Comparative Example 1 had no obvious difference, indicating that lower pressure had little effect on the texture characteristics of soy cheese. Under the same pressure, as the holding time increased, for Example 3, the hardness and gumminess of the soy cheese increased, while the adhesiveness, elasticity, chewiness, cohesiveness, and resilience decreased. Under the same pressure, as the holding time increased, for Example 5, the hardness, adhesiveness, elasticity, chewiness, gumminess, and cohesiveness of the soy cheese decreased, while the resilience increased. This shows that the effects of the same pressure but different times on soy cheese are different. At the same time, as the pressure increased, for Example 4, the hardness, adhesiveness, chewiness, and gumminess of the soy cheese increased, while the cohesiveness and resilience decreased. At the same time, as the pressure increased, for Examples 1, 3, and 5, the hardness increased with the increase of pressure, while the elasticity, chewiness, cohesiveness, and resilience decreased with the increase of pressure. This shows that the effects of the same time but different pressures on soy cheese are also different. Compared with Comparative Example 1, for Comparative Example 2, the hardness, chewiness, and gumminess of the soy cheese increased, the adhesiveness decreased significantly, and there was no obvious difference in elasticity, cohesiveness, and resilience, indicating that ultra-high pressure treatment of soy protein isolate solution can improve some quality characteristics of soy cheese. Compared with Example 3, for Comparative Example 2, the hardness and gumminess of Example 3 increased significantly, and the elasticity, chewiness, and resilience showed a decreasing trend, indicating that direct ultra-high pressure treatment of soy cheese can more effectively improve the quality characteristics of soy cheese. Generally speaking, ultra-high pressure treatment has a certain effect on improving the quality characteristics of soy cheese, especially for the hardness, adhesiveness, gumminess, and cohesiveness of soy cheese. Among them, after ultra-high pressure treatment, the maximum increase in hardness was about 23.89%, the maximum decrease in adhesiveness was about 40.69%, the maximum increase in gumminess was about 14.21%, and the maximum decrease in cohesiveness was about 14.00%. Figure 1 This is the process flow chart for the preparation and processing of the ultra-high pressure soy cheese of the present invention.

[0096] Table 4 Texture characteristics of the cheese in Examples 1 - 5 and Comparative Examples 1 - 2

[0097]

[0098] Note: Letters such as a, b, c, etc. in the table represent the significant differences (P < 0.05) between the same texture indexes of different examples or comparative examples in Table 4.

[0099] Figure 2Schematic diagrams of the soy cheeses (size: 4 cm * 4 cm * 1.5 cm) prepared in Comparative Examples 1-2 and Examples 1-5; where a - soy cheese prepared in Comparative Example 1; b - soy cheese prepared in Comparative Example 2; c - soy cheese prepared in Example 1; d - soy cheese prepared in Example 2; e - soy cheese prepared in Example 3; f - soy cheese prepared in Example 4; g - soy cheese prepared in Example 5.

[0100] It can be seen that the color of the soy cheese in Comparative Example 2 is more yellowish than that in Comparative Example 1 and Examples 1-5, with a darker luster, and the surface bubbles are larger and more numerous, indicating that directly subjecting the soy protein isolate solution to ultra-high pressure treatment will have a greater impact on the color and protein foaming properties of the soy cheese. There is no obvious difference between the soy cheeses of Examples 1-5 and that of Comparative Example 1.

[0101] Figure 3 Schematic diagrams of the melting properties and oil separation rates of the soy cheeses prepared in Comparative Examples 1-2 and Examples 1-5. The soy cheeses prepared in Comparative Examples 1-2 and Examples 1-5 were heated under the conditions of 130 °C for 30 min, where a - melting property and oil separation rate of the soy cheese in Comparative Example 1; b - melting property and oil separation rate of the soy cheese in Comparative Example 2; c - melting property and oil separation rate of the soy cheese in Example 1; d - melting property and oil separation rate of the soy cheese in Example 2; e - melting property and oil separation rate of the soy cheese in Example 3; f - melting property and oil separation rate of the soy cheese in Example 4; g - melting property and oil separation rate of the soy cheese in Example 5.

[0102] Figure 4 Measurement results of the melting properties and oil separation rates of the soy cheeses prepared in Comparative Examples 1-2 and Examples 1-5.

[0103] From Figure 3 and Figure 4It can be seen that under the heating conditions of 130°C for 30 minutes, the soy cheese in Comparative Example 2 did not collapse but expanded after heating, indicating that directly applying ultra-high pressure to soy protein isolate did not improve the meltability of soy cheese. The collapse height of the soy cheese in Examples 1-5 was greater than that of the soy cheese in Comparative Examples 1-2, indicating that the meltability of soy cheese was improved after ultra-high pressure treatment, and it was expected to form a better stretching effect during baking; the oil ring diameter of the soy cheese in Comparative Example 2 and Examples 1-5 was smaller than that of the soy cheese in Comparative Example 1, indicating that whether directly applying ultra-high pressure to soy protein isolate or to soy cheese, the oil separation rate of soy cheese would be reduced, and the oil would be more stably distributed in the soy cheese structure, which helped the cheese maintain a more delicate and smooth texture and avoid a greasy or rough texture due to excessive oil separation. Generally speaking, directly applying ultra-high pressure to soy cheese would improve the meltability and oil separation rate of soy cheese to a certain extent. The meltability was increased by approximately 43.70% at most, and the oil separation rate was reduced by approximately 78.94% at most, which was of great significance for improving the quality of soy cheese itself and its applications.

[0104] Figure 5 It is the rheological property - storage modulus diagram of the soy cheese prepared in Comparative Examples 1-2 and Examples 1-5.

[0105] It can be seen that during the frequency sweep, the storage modulus of the soy cheese in Comparative Example 1 was the highest, and the storage modulus values of Comparative Example 1 and Comparative Example 2 were closer to those of the soy cheese in Examples 1-5, indicating that after directly applying ultra-high pressure to soy protein isolate, the change in the elasticity of soy cheese was less than that of directly applying ultra-high pressure to soy cheese. The soy cheese in Comparative Example 1 had higher elasticity than the soy cheese in Comparative Example 2 and Examples 1-5. Generally, cheeses with higher fat content exhibit better elasticity. Directly applying ultra-high pressure to soy cheese had a greater impact on elasticity. In addition, the interaction of proteins also affected the elastic properties of cheese. Compared with the soy cheese in Comparative Example 1, the elasticity of the soy cheese in Examples 1-5 showed a slow downward trend after ultra-high pressure treatment, which was consistent with the texture results, indicating that ultra-high pressure treatment had a certain impact on the elasticity of soy cheese. The storage modulus of the soy cheese in Example 3 and Example 5 was higher than that of the soy cheese in Example 2 and Example 4, indicating that at the same pressure, the longer the pressure holding time, the higher the elasticity of soy cheese.

[0106] Figure 6 It is the rheological property - loss modulus diagram of the soy cheese prepared in Comparative Examples 1-2 and Examples 1-5.

[0107] It can be seen that during the frequency scanning process, the loss modulus of the soy cheese in Comparative Example 1 is the highest, indicating that the soy cheese in Comparative Example 1 has higher viscosity than the soy cheeses in Comparative Example 2 and Examples 1-5, and is less likely to deform under external forces. Compared with the soy cheese in Comparative Example 1, after the soy cheeses in Examples 1-5 are treated with ultra-high pressure, the viscosity shows a slow downward trend, which is consistent with the texture results, indicating that ultra-high pressure treatment has a certain impact on the viscosity of soy cheese. The loss modulus of the soy cheese in Comparative Example 2 is lower than that of the soy cheese in Comparative Example 1, indicating that directly treating soy protein isolate with ultra-high pressure will reduce the viscosity of soy cheese, which is consistent with the texture results. The loss modulus of the soy cheese in Comparative Example 2 is higher than that of Examples 1-5, indicating that ultra-high pressure treatment of soy cheese has a greater impact on the viscosity of soy cheese than directly treating soy protein isolate with ultra-high pressure. The loss moduli of the soy cheeses in Example 3 and Example 5 are higher than those of the soy cheeses in Example 2 and Example 4, indicating that at the same pressure, the longer the pressure holding time, the higher the viscosity of soy cheese.

[0108] Figure 7 Rheological property - apparent viscosity diagram of the soy cheeses prepared in Comparative Examples 1-2 and Examples 1-5.

[0109] It can be seen that when the shear rate is small, the apparent viscosities of the soy cheeses in Comparative Examples 1-2 are smaller than those of the soy cheeses in Examples 1-5. When the shear rate gradually increases, the apparent viscosity shows a downward trend. This may be because the interaction force between the internal particles of the soy cheese after ultra-high pressure treatment decreases with the increase of shear, resulting in an increase in the overall fluidity of the soy cheese and a decrease in the apparent viscosity. When the shear rate reaches a certain level, the interaction force between the particles is overcome by the shear force, so the apparent viscosity is at a relatively low and stable level. This indicates that ultra-high pressure treatment has a certain impact on the apparent viscosity of soy cheese. The apparent viscosity of Comparative Example 2 is less than that of the soy cheeses in Examples 1-5.

[0110] Figure 8 Sensory evaluation radar chart of the texture properties of the soy cheeses prepared in Comparative Examples 1-2 and Examples 1-5.

[0111] It can be seen that, compared with the soy cheese of Comparative Example 1, the hardness of the soy cheese of Examples 1-5 increases with the increase of pressure, which is consistent with the texture results, indicating that ultra-high pressure can improve the hardness characteristics of soy cheese to a certain extent. The sensory scores of gloss, texture fineness and oil separation of the soy cheese of Comparative Example 2 are lower than those of the soy cheese of Comparative Example 1 and Examples 1-5, which is consistent with the oil separation rate measurement results, indicating that directly performing ultra-high pressure treatment on soy protein isolate has little effect on improving the quality characteristics of soy cheese. The change in the degree of oil separation of the soy cheese of Comparative Example 1 and Examples 1-5 is not significant. The soy cheese of Comparative Example 1 has higher smoothness, gloss, color uniformity, texture fineness and viscoelasticity. The soy cheese of Examples 1-5 has a higher granularity. After ultra-high pressure treatment, the smoothness and texture fineness of the soy cheese decrease and the granularity increases, which is consistent with the increase in chewiness in the texture results, indicating that ultra-high pressure can improve the texture characteristics of soy cheese to a certain extent and enhance the taste.

[0112] Figure 9 Figure for the sensory evaluation radar chart of the aroma characteristics of the soy cheese prepared in Comparative Examples 1-2 and Examples 1-5.

[0113] It can be seen that there are differences in the aroma characteristics of Comparative Examples 1-2 and Examples 1-5. The soy cheese of Comparative Examples 1-2 has a higher beany smell and lower sweet smell, milk smell, bean smell and nutty smell. The sensory scores show that directly performing ultra-high pressure on soy protein isolate has no obvious improvement on the aroma of soy cheese. After ultra-high pressure treatment, the sweet smell, milk smell, bean smell and nutty smell of the soy cheese of Examples 1-5 are all improved, and the beany smell is reduced, indicating that ultra-high pressure treatment on soy cheese can improve the aroma to a certain extent. The soy cheese of Example 1 has a higher sweet smell, bean smell and nutty smell, and lower milk smell and beany smell. The soy cheese of Example 2 has lower sweet smell, milk smell, bean smell, beany smell and nutty smell. The soy cheese of Example 3 has higher sweet smell, milk smell, beany smell and nutty smell, and lower bean smell. The soy cheese of Example 4 has higher sweet smell, milk smell, bean smell and nutty smell, and lower beany smell. The soy cheese of Example 5 has higher sweet smell, milk smell, bean smell and nutty smell, and lower beany smell. The sensory evaluation scores of Example 4 and Example 5 are higher and similar, indicating that higher pressure can endow soy cheese with better aroma. After ultra-high pressure treatment, the beany smell score of the soy cheese is reduced by about 50% at most.

[0114] Figure 10 Figure for the sensory evaluation radar chart of the taste characteristics of the soy cheese prepared in Comparative Examples 1-2 and Examples 1-5.

[0115] It can be seen that there are differences in the taste characteristics between Comparative Examples 1-2 and Examples 1-5. The sweet, sour, and salty tastes of the soy cheese in Comparative Example 1 are relatively high, the umami taste is relatively low, and there are no significant differences in the bitter and astringent tastes; the sweet taste of the soy cheese in Comparative Example 2 is relatively high, the sour, salty, and umami tastes are relatively low, and there are no significant differences in the bitter and astringent tastes. The sensory scores show that directly performing ultra-high pressure on soy protein isolate will have a certain impact on the taste characteristics of soy cheese. After the ultra-high pressure treatment in Examples 1-5, the umami taste of the soy cheese increases, and the two bad flavors of sour and salty tastes decrease, and a higher pressure has a greater impact on the umami and sour tastes. In addition, the overall acceptability of the soy cheese increases with the increase in pressure. In addition, the overall acceptability of the soy cheese increases with the increase in pressure, with an increase of about 19.05%. Generally speaking, ultra-high pressure can improve the taste characteristics of soy cheese to a certain extent.

[0116] The embodiments provided above are not intended to limit the scope covered by the present invention, nor are the described steps intended to limit the order of their execution. Obvious improvements made by those skilled in the art to the present invention in combination with the existing common general knowledge also fall within the protection scope defined by the claims of the present invention.

Claims

1. A method for preparing soybean cheese, characterized in that: The method comprises the following steps: using soy protein isolate, water, coconut oil, thickener, white sugar and starch as raw materials, mixing the raw materials, heating for emulsification and stirring, then pouring into a mold, forming and demoulding, and finally performing ultra-high pressure treatment to obtain the soy cheese.

2. The method according to claim 1, characterized in that: The raw materials are calculated by mass percentage as follows: 8-12% of isolated soybean protein, 66-72% of water, 6-10% of coconut oil, 0.5-2% of thickener, 5-12% of white sugar and 0.5-3% of starch.

3. The method according to claim 1, characterized in that The thickener should be of vegetable origin.

4. The method according to claim 1, characterized in that: The thickener is one or more of locust bean gum and carrageenan.

5. The method according to claim 1, characterized in that The raw materials are heated at 90-95°C for 7-10 minutes at a rotation speed of 500-1000 r / min for mixing, heating emulsification and stirring.

6. The method according to claim 1, characterized in that After pouring into the mold, refrigerate at 4°C for 2-4 hours before demoulding.

7. The method according to claim 1, characterized in that After demoulding, the soy cheese is vacuumized, specifically, it is placed in a vacuum packaging bag for vacuumization, and the vacuum packaging bag is selected from a food vacuum preservation bag made of PET material.

8. The method according to claim 1, characterized in that The soy cheese was treated with ultra-high pressure equipment under the following treatment conditions: water was used as the conducting medium, the initial temperature was 20-25°C, and the treatment was carried out under a pressure of 200-600MPa for 10-20min.

9. Soybean cheese prepared by the method according to any one of claims 1 to 8.

10. Use of the method according to any one of claims 1 to 8 in the preparation of plant-based cheese.

Images